A classic Caesar salad recipe includes hard-to-find ingredients, so I’ve simplified the dressing so anyone can make this salad at home.

Energy Value Per Serving

245 kcal20.4 gram11.3 gram14.1 gram
classic caesar salad

Ingredients (4 Servings)

  • Green salad – 1 bunch
  • Tomatoes – 1 piece
  • Chicken fillet – 300 g
  • White bread – 6 pieces
  • A Caesar sauce – to taste
  • Butter – 2 tablespoons
  • Garlic – 2 cloves
  • Parmesan cheese – to taste

Cooking Instruction (30 Minutes)

I’m wearing sneakers that are
embroidered with sorority and sell for
Caesar Caesar salad because see Sal is
my favorite is one my favorite dishes in
the world anyway there it spelled wrong
which is kind of annoying because my
husband the customization and didn’t
realize it but I still think its
commitment four elements to the perfect
Caesar salad the dressing made from
scratch the croutons made from scratch
high-quality Parmesan cheese and tossing
the salad with your hands to make sure
that everything gets coated evenly
should start we’re gonna make our own
sourdough croutons you could use any
kind of country loaf I wouldn’t go for a
white bread or anything that’s too
flimsy because you want something sturdy
that can really hold up to the dressing
so something like this will work well
about an inch thick and then I’m gonna
tear them by hand that way they have all
these craggy bits I think the beauty is
in the imperfection in these guys all
right so for a Caesar salad that would
feed six people I’d say three cups of
croutons that’s a half a cup of croutons
a person and also if you have extra
croutons that’s really not the worst
thing in the world
day-old bread is preferred here because
it’s already dried out I’m just gonna
coat these in extra virgin olive oil
salt and pepper and then just a quick
toss you toss all right this is going in
the oven at 375 for 10 to 15 minutes
this is technically a mayonnaise but
that shouldn’t scare you away because
there are a lot of different elements in
it that are gonna help keep this
emulsion bound and so it’s definitely
not as difficult as just trying to make
a mayonnaise from scratch because you’re
adding in egg yolk mustard and garlic
and those are all binding agents a
little trick that I like to do when I’m
making a mayonnaise by hand is to put a
towel down on my cutting board nestled
the bowl into the towel that way it
doesn’t fudge while you’re whisking
vigorously just gonna juice this lemon
this recipe calls for two tablespoons of
lemon juice so I’m just gonna chop these
six oil-packed anchovy fillets smash
this clove of garlic and then I’m gonna
add a pinch of kosher salt to it which
will act as an abrasive and help me turn
it into a paste so that there’s no
chunks of garlic in the dressing and
then I’m gonna do the same with the
anchovies it’s a little bit more salt
same idea
paste is in the bowl bowl is locked in
place gonna add two whole egg yolks
three quarters of a teaspoon of Dijon
mustard and about two tablespoons of
fresh lemon juice
oh my croutons I burnt my croutons yes
yeah I’m gonna let them go a little bit
longer just whisking all this together
until it’s homogeneous little by little
a drop at a time oh and whisking
constantly so that we don’t lose the
emulsion and now I’m gonna switch to a
more neutral oil because if I were to
use only olive oil it’d have a pretty
strong olive oil flavor and we’re
looking for something a little bit more
neutral to support the rest of the
ingredients if you look in here you can
see that there are no oil droplets that
are unsuspended if it were broken there
would be some liquidy stuff all
suspended with olive oil and you would
be able to tell it’s gonna lighten in
color as well because we have egg yolks
in here which are dark yellow and we’re
adding something clear to it
and we’re whipping air into it and I
think it’s really important to have the
egg yolk in here it’s what makes this
dressing creamy and not just a
vinaigrette do you see how it’s light in
color see how it kind of holds it
streaks it’s thick it’s creamy
I’m gonna add in now three tablespoons
of Parmesan cheese whisk that in and
since there are not that many
ingredients in this dressing it’s kind
of important that you get high quality
okay a good Caesar always loves a lot of
pepper so we do this to taste a little
bit of salt
although the anchovies had a lot of salt
in them as to do that as does the
Parmesan cheese so you don’t need a ton
we’re gonna check and see if the
croutons are ready
oh look at that they are golden brown
and delicious
okay so we’ll let these cool while we
grill a romaine we have three romaine
hearts here which are the crunchiest
part of the romaine so it’s best to
start with romaine hearts for a Caesar
as opposed to the whole head I’m going
to cut them all in half lengthwise
through the core so that they stay
intact on the grill so core leaves
and just gonna lightly brush all of them
with a little bit of olive oil before
they go on not too much because I don’t
want them to flare up but just enough to
get the char going and then season with
a little bit of salt all right let’s go
to the grill oops so I’m just gonna char
these on one side only the goal here is
not to cook the romaine so much as it is
to establish a good char on one side and
leave the rest of it pretty fresh so
that it still eats like a salad so I’m
not gonna flip them I’m just gonna let
them get charred on one side char on a
crisp crunchy watery lettuce like
romaine kind of adds an awesome depth of
flavor that you can’t get without the
beauty beauty oh whoops okay
I like to add my salad dressing to the
bottom of my bowl I’ll add about half of
it in that way I can spread the dressing
all around the bowl and it can help
evenly coat everything and I’ll add only
half of it just in case there’s too much
because you can always continue to dress
the salad but you can never
underestimate Lee dress them and then
here’s where the fingers come in helping
to get the dressing in all the little
leaves here so cleaned hands it’s no big
I like to leave it whole like this is
kind of a knife and fork salad and then
everyone can take one half of a heart
okay and then croutons go into the
remaining dressing to get dressed as
well so I’m gonna just use the rest of
the dressing to dress the croutons
because that will make them that much
more delicious I think I’m gonna make
too many croutons and I don’t hate it
and last but not least some beautiful
big shards of harm over top and a little
bit more black pup to finish okay so
there’s the finished beauty like I said
it’s a knife and fork kind of a solid
cuz everyone’s gonna get one half a
romaine heart so this one’s for me
it’s actually a pretty awesome way to
eat a salad with a knife and a fork
delicious Andy do you want some Caesar
Andy you want some seeds out no you get
your own pork this is the eighth best
Caesar grilling edition my god it you
know you know I’ve just craved grilled
romaine said no one ever
I love grilled romaine you would oh my
god it’s not it’s really whatever it’s
there’s such a hater perfect and I trust
them you know we made our own croutons
we made our own dressing we dressed with
our hands and we got good quality
Parmesan cheese so we’ve basically
mastered these best Caesar salad
so much content

  1. Rinse, dry and cut into small pieces of lettuce leaves, put in the refrigerator.
  2. Put 1 tablespoon of butter in a hot frying pan. Once it is completely melted and begins to sizzle, throw a garlic clove cut into plates.
  3. Chicken breast cut into pieces about 1×3 cm. Put in a pan with garlic and oil. Fry on high heat for about 10 minutes until golden brown. Remove from heat.
  4. In the same pan, add another tablespoon of butter and the second clove of garlic. At this time, cut into small cubes of bread. Put in a frying pan and fry until golden brown. It is desirable to stir continuously, so as not to burn.
  5. Get the lettuce leaves, there also put the fried chicken breast, tomatoes, cut into thin strips. Season with Caesar sauce and mix. Put the resulting crackers on top and grate the cheese.